Curried Split Pea Soup Recipe - Cooking Index
Curried Split Pea Soup Recipe - Cooking Index
Here is a curried version of this classic. However, if your taste leans toward the traditional, see the variation "Traditional Split Pea Soup" which is included in this recipe collection. Aside from the ham bone, if there are any other meats to be added -- such as ham, smoked pork or sausage -- leave them in one piece, then remove before pureeing the soup. Return them later, cut into small pieces.
Courses: Soup| 6 tablespoons | 90ml | Butter |
| 1 tablespoon | 15ml | Onion - chopped (medium) |
| 1 | Leek - thinly sliced | |
| 1 | Carrot - chopped | |
| 1 | Celery stalk with leaves - chopped | |
| 1/2 | Garlic head - flattened and peeled | |
| 2 | Bay leaves | |
| 1 tablespoon | 15ml | Curry powder, good quality - (heaping tbsp) |
| 1 teaspoon | 5ml | Ground coriander - (rounded tsp) |
| 1 teaspoon | 5ml | Ground cardamom |
| 1 section | Fresh rosemary | |
| (or 1/2 tsp crushed dried rosemary leaves) | ||
| 2 cups | 125g / 4.4oz | Canned Italian plum tomatoes and liquid |
| 6 cups | 1422ml | Chicken stock |
| 2 cups | 474ml | Dried split peas - (1 lb) - rinsed |
| 1 | Ham bone with a little meat attached - gristle also | |
| Fresh coriander leaves | ||
| Yogurt - (optional) |
Melt the butter in a large soup pot and saute the onion and leek over low heat until wilted. Add the carrot, celery, garlic, and bay leaves; cover the pot and cook about 30 minutes, or until the vegetables have softened. Stir frequently. Add the curry powder, coriander, cardamom, and rosemary. Cook, uncovered, stirring continously, until the spices have dissolved into a paste. Add more butter, if needed.
Stir in the tomatoes, breaking them up. Raise the heat and bring to a boil. Add the chicken stock and return the soup to a brisk simmer. Add the split peas and ham bone. If the bone is not covered by liquid, add a little water. Reduce the heat to a very low simmer and cook for 4 hours, covered. Stir and turn the ham bone from time to time.
Remove the ham bone and pass the soup through a food mill into a clean casserole. Bring to a simmer and, if desirable, thin with more stock or water. Taste for seasoning.
Sprinkle each serving with a few coriander leaves and pass yogurt separately for those who wish to add a dollop to their soup.
Source:
THE USEFUL PIG by Roberta Wolfe Smoler (c) 1990 - Harper Collins, New York - 288 pages - $22.95 - As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest
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